Ingredients
Scale
- 18 ounces green enchilada sauce
- 3 cups cooked chicken (rotisserie or leftover)
- 8 ounces cream cheese (room temperature)
- 4 ounces canned green chilis
- 3 cups shredded cheddar cheese
- 8 large flour tortillas
- Optional toppings: sour cream, salsa, chopped tomatoes, sliced avocado
Instructions
- Preheat your oven to 375°F.
- Lightly spray a 9" x 13" baking dish with non-stick cooking spray and spread about 1 cup of enchilada sauce on the bottom.
- In a medium bowl, mix together the cooked chicken, cream cheese, green chilis, and 2 cups of cheddar cheese until well combined.
- Fill each tortilla with approximately ½ cup of the chicken mixture and roll them up tightly. Place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheddar cheese.
- Bake uncovered for about 30 minutes or until heated through and cheese is bubbly and golden brown.
- Serve topped with sour cream, salsa, tomatoes, and avocado as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 180g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg